Morello Cherry Almond Slice
Make tasty sweet pastry and follow our step-by-step guide to making perfect frangipane with our Renshaw Macaroona to create this delicious Morello Cherry Almond Slice.
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Uploaded by Renshaw Baking
- 1.3 kg Plain Flour (Sweet Pastry)
- 200 g Corn Flour (Sweet Pastry)
- 500 g Caster Sugar (Sweet Pastry)
- 1 kg Butter (Sweet Pastry)
- 125 g Whole Egg (Sweet Pastry)
- 1 kg Butter (Frangipane)
- 1.3 kg Renshaw Macaroona (Frangipane)
- 1 kg Egg (Frangipane)
- 600 g Caster Sugar (Frangipane)
- 300 g Flour (Frangipane)
- 400 g Ground Almonds (Frangipane)
- 650 g Morello Cherry Jam
- 1.5 kg Fondant Icing
Making the Sweet Pastry:
Beat butter and caster sugar until light in texture.
Add one third of the egg and beat in.
Sieve plain and corn flour together.
Add the flour to the butter and sugar and mix on low speed to form a crumb.
Stream the rest of egg into the crumb and mix on slow speed till pastry leaves sides of bowl being careful not to over mix.
Making the Frangipane:
Cream together butter, sugar and Renshaw Macaroona.
Sieve together the almonds and plain flour a separate bowl.
Stream in the egg over 3 portions and add a small amount of the flour mix to prevent splitting on medium speed. Add the remaining flour and mix on slow speed to clear.
Assembling the Tray (Makes 1 18x30" Baking Tray):
Line baking tray with sweet pastry, and part bake. When cool cover with 500g morello cherry jam and spread the above frangipane mixture on top.
Bake at 180°C for approx. 35 mins. Allow to cool.
Spread the surface of the frangipane with a thin layer of morello cherry jam.
Deposit the fondant onto the morello cherry jam using a palette knife spread the fondant until the whole tray is covered.
Using a clean palette knife, carefully marble the jam and fondant together.
Allow to cool, and the fondant to set.
Cut into required portion sizes.